Nutella Soufflés

Total 30 minutes. 6 servings

By Isaac Perlman | Photography by The Lunch Box www.thelunchboxphoto.com

Ingredients:

1 tablespoon unsalted butter, softened

⅓ cup granulated sugar plus more for coating the ramekins

4 ounces nutella

½ cup cold water

⅓ cup unsweetened cocoa powder

6 large egg whites at room temperature

Confectioners’ sugar for dusting

Preparation:

Preheat oven to 350 Fahrenheit. Butter six 1-cup ramekins and coat with granulated sugar, tapping out excess. Place the ramekins on a sturdy baking sheet.

In a large bowl set over a pan of simmering water, melt the nutella. Off the heat, whisk in the water and cocoa, until smooth. In another bowl, using a handheld electric mixer beat the egg whites at medium high speed until soft peaks form. Gradually beat in the 1/3 cup of granulated sugar and beat at high speed until firm and glossy, 1 minute. Fold ¼ of the beaten egg whites into the chocolate mixture, and then fold in the rest until no streaks of white remain.

Spoon the soufflé mixture into the ramekins and smooth the tops. Run the tip of your thumb around the inside rim of each ramekin to clean off any spills and to help the soufflés rise evenly

Bake for 16 minutes, until very puffy and set around the edges. Dust with confectioners’ sugar and serve immediately

Jewish Way is a lifestyle magazine created with the passionate goal of integrating the Jewish Community. The magazine also contains sections on Jewish education, life in Israel, travel, food recipes, interior design, health, fashion and much more!...

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JEWISH WAY is a lifestyle magazine created with the passionate goal of integrating the Jewish Community. The magazine also contains sections on Jewish education, life in Israel, travel, food recipes, interior design, health, fashion and much more!